Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well. Add eggs one at a time, then sour cream. Fold in blueberries.
- Pour filling over crust. For crumble topping, combine flour, brown sugar, and cold butter until crumbly. Sprinkle over filling.
- Bake for 55-60 minutes until set. Let cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor. Frozen berries can be used but may release more moisture.
- Chill the cheesecake thoroughly to set the filling.
- Serve topped with additional blueberries for presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th)
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg